Valais rye bread AOC: the real thing

Culinary highlights – Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOC label. This carries an obligation: only rye that has been grown, milled and processed in Valais can by used to make Valais rye bread AOC. The rustic sourdough bread tastes best when it has been kept for two or three days. It can also be made with walnuts or dried fruit.

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOC label.

Valais wines: pure sunshine

Culinary highlights – Switzerland's largest winegrowing region is also its most varied: more than 50 grape varieties thrive on the sunny slopes above the Rhone. Among them are ancient names such as Petite Arvine, Heida, Lafnetscha, Cornalin and Humagne rouge. But the Valais is also known for the contemporary flair of its innovative winemakers – not least its pioneering women. Stars include Madeleine Gay, Winegrower of the Year 2008, and Marie-Thérèse Chappaz in Fully, who follows biodynamic principles and is famous for her sweet wines.

Torta di pane: made from old bread

Tessin – The celebrated torta di pane is made from old bread and is a favourite speciality in the Sopraceneri region. What was once a way of using up leftovers has become a dessert masterpiece, which in its finest incarnations can also contain amaretti biscuits, almonds, raisins, nuts, marsala, rum and a shot of grappa.